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A close up macro shot of the ingredients for garlic parmesan meatloaf including fresh garlic, parmesan, and ground beef.

Garlic Parmesan Meatloaf with Caramelized Brown Sugar Glaze

This Garlic Parmesan Meatloaf features incredibly juicy, thick slices packed with savory flavor and topped with a glistening, caramelized brown sugar glaze. The perfect elevated comfort food dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Ground Beef (80/20) Or 900g. Do not use lean beef.
  • 1 cup Panko breadcrumbs Or 60g.
  • 0.5 cup Whole milk Or 120ml.
  • 6 cloves Fresh garlic Minced.
  • 0.5 cup Yellow onion Or 75g. Finely chopped.
  • 1 cup Parmesan cheese Or 90g. Freshly grated.
  • 2 large Eggs Lightly beaten.
  • 1 tbsp Italian seasoning Or 15g.
  • 1 tsp Kosher salt Or 5g.
  • 0.5 tsp Black pepper Or 2g. Freshly ground.
  • 0.5 cup Dark brown sugar Or 100g.
  • 0.5 cup Ketchup Or 120ml.
  • 1 tbsp Apple cider vinegar Or 15ml.
  • 0.25 cup Fresh parsley Or 15g. Chopped, for garnish.

Equipment

  • 1 Rimmed baking sheet Lined with parchment paper or foil
  • 1 Instant-Read Meat Thermometer Crucial for checking internal temperature
  • 1 Large Mixing Bowl For mixing the meat and panade

Method
 

Preparation and Baking
  1. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with foil. In a large mixing bowl, combine the panko breadcrumbs and whole milk. Let sit for 5 minutes. Add the minced garlic, chopped onion, Italian seasoning, kosher salt, and black pepper, mixing well.
  2. Add the ground beef, freshly grated parmesan cheese, and lightly beaten eggs to the bowl. Gently fold the ingredients together with your hands until just combined. Do not overmix.
  3. Transfer the mixture to the prepared baking sheet. Using wet hands, shape the meat into a uniform 9x5-inch (23x12cm) rectangular loaf, smoothing the top and sides.
  4. In a small bowl, whisk together the dark brown sugar, ketchup, and apple cider vinegar. Spoon exactly half of the glaze over the meatloaf. Bake uncovered for 40 minutes.
  5. Remove from the oven, brush the remaining glaze over the top, and bake for an additional 15 minutes. Check that an instant-read thermometer inserted into the center reads 160°F (71°C).
  6. Remove from the oven and let the meatloaf rest undisturbed for 15 minutes to retain its juices. Garnish with chopped fresh parsley, slice thickly, and serve.

Notes

Do Not Skip the Rest: Resting the meatloaf for 15 minutes is the secret to getting thick, juicy slices.
Mix with a Light Hand: Compacting the ground beef will squeeze out the fat, resulting in a dry loaf.
Use a Thermometer: Always cook to an internal temperature of 160°F (71°C).
Free-Form Baking: Baking on a rimmed sheet instead of inside a loaf pan allows the exterior to caramelize beautifully.